Mediterranean Classic Chicken with Leek

Seafood Scallop Salad and Cabbage

Classic Chicken with leek

Ingredients:

  • 1 1/4 pounds boneless chicken breasts or thighs
  • 2 tablespoons vegetable oil
  • 2 tablespoons flour
  • 2 onions, finely chopped
  • 1 green bell pepper, finely chopped
  • 5 cups chicken broth
  • 8 tomatoes, chopped
  • 1/2 pound chopped leeks
  • 1 1/2 cup uncooked rice
  • 2 ribs celery, chopped
  • 1 teaspoon salt
  • l/2 teaspoon pepper
  • 1/4 teaspoon thyme
  • 1 bay leaf

Method:

1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour bums, roux is ruined).

2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes.

3. Slowly add warm broth; stir until broth reaches a boil.

4. Add tomatoes, leeks, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.

5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes. 6. Stir and cook, covered, 20 minutes longer

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